Title: Blini with Caviar - Cl 1/93
Categories: Pancake Fish Appetizer
Yield: 60 Blini

1	pk	Active dry yeast
1/2	c	;warm water
3	lg	Eggs
1	c	Milk; scalded and cooled
1 1/2	c	All-purpose flour; unsifted
6	tb	Butter; melted
1/2	ts	Salt
1/4	ts	Sugar
1/2	c	Walnuts; finely chopped
3	tb	Buckwheat flour; unsifted
1	tb	;water
		Vegetable oil for frying
3	c	Sour cream
2	oz	Black caviar
1	oz	Red caviar
1	oz	Golden caviar

: In medium-size bowl, combine yeast and warm water. Let stand 15 minutes or until surface is bubbly.

: Separate eggs; place whites in small bowl and set aside. With wire whisk, stir milk and egg yolks into yeast mixture until well combined. Stir in flour, butter, salt and sugar; beat until smooth. Cover bowl with clean cloth; let rise in warm place until very bubbly - 1-1/2 to 2 hours.

: With electric mixer at high speed, beat reserved egg whites until stiff peaks form. Fold beaten whites into batter. Divide batter among three small bowls. Set aside one bowl. Gently fold walnuts into mixture in one of remaining bowls. Fold buckwheat flour and water into mixture in the other remaining bowl.

: To make blini, heat oven to 200 F degrees. Heat large non-stick skillet over medium heat. Add about 1/2 tablespoon oil. Spoon 1 tablespoon plain batter into skillet to form 2-inch round; continue to spoon batter by tablespoonfuls into the skillet. Cook blini 1-1/2 to 2 minutes or until small bubbles begin to form on top. With pancake turner, turn blini over and cook 1-1/2 to 2 minutes longer, or until cooked through.

: Transfer to baking sheet or ovenproof serving platter and keep warm in oven until ready to serve. Repeat with remaining batter, adding more oil to skillet as necessary.

: Divide sour cream and caviar onto blini, using about 1 scant measuring tablespoon sour cream and a scant 1/2 teaspoon caviar on each. "Country Living" magazine, January 1993. Typos by Jeff Pruett. From: Jeff Pruett Date: 10 Jul 97 National Cooking Echo Ä

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